Tip

Place the cake on a large board and scatter three-quarters of the toasted desiccated coconut in a circle around the base. Using a palette knife, scoop up the coconut and pat it gently and evenly onto the sides of the cake, then scatter the remaining coconut on the top. Pile the pineapple rings in the centre and dust with icing sugar. This cake will keep in the fridge for up to 5 days.

Preparation

Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Whisk the butter and sugar together until light and fluffy. Gradually add in the eggs, beating well after each addition, then fold in the puréed pineapple, coconut, flour, baking powder and a pinch of salt. Transfer to the prepared cake tin, and bake in the centre of the oven for 1 hour to 1 hour 10 minutes, until a skewer inserted in the middle comes out clean. You may need to cover the top of the cake with tin foil after about 40 minutes.

When cooked, remove from the oven, cool in the tin for 10 minutes, then transfer to a wire rack to cool. Slice carefully into 3 layers once completely cooled.

To make the frosting, place all the ingredients in a food processor, and blend briefly until smooth. Transfer to the freezer for 10 minutes to firm up. Spread the bottom layer of the cake with 2 to 3tbsp frosting, repeat with the next layer too, then use the remaining icing to cover the sides and top of the cake.